Friday, June 5

I love love love morel mushrooms. They are one of the many mushroom varieties that had, so far, resisted cultivation. They must be foraged in the wild. There haven't been a lot of them about this spring, but I saw some beauties at Far West Fungi last weekend and couldn't resist (even at $28 per pound - but that's cheaper than a drive to the Sierras and a day in the woods looking for my own!).

The gray weather made me crave something comforting, so I cooked up a Morel Mushroom Risotto. It was lovely. If you find yourself in possession of a great many morels, however, I recommend simply rinsing them thoroughly in cool water (rinse out that inside cavity - it can play house to a great variety of unsavory bits!), heat a heavy-bottomed pan over medium-high heat, melt some butter in it, and sauté the morels. When they release their liquid and become as tender as can be, transfer them to a plate and sprinkle with salt.

Note: Any of you have kids? I wrote a bit about my son and how he eats and why I think that may be (luck and genetics seem to be the prime factors, from what I can tell) over at The Dinner Files. I'd love to hear what you think.

Wow! I really want to try this recipe now. Although, I've only found one place only that sends great quality Morel Mushrooms (if you can't find them at your local store) called OliveNation which I found on BongoBing.com. Let me know if you find any other great places besides BongoBing.